Slow Oven Lamb Steaks Recipes

Ingredients :

750g lamb escallops (2" x 4")

120ml oil

240g onions, sliced

25g ginger

45g garlic cloves

15g poppy (khus khus) seeds

2 black cardamoms (bari elaichi)

1" stick cinnamon (daalchini)

1 bay leaf (tej patta)

6 cloves (laung)

240g yoghurt

5g red chili powder

5g garam masala

2.5g green cardamom (choti elaichi) powder

2.5g black pepper powder

5g green coriander, chopped

1. Heat oil in a kadhai (wok) and sauté the onions till golden brown.
2. Remove and keep aside.
3. Peel and chop the ginger and garlic.
4. Blend the ginger, garlic, onion and poppy seeds along with water (2 tbsp) to make a paste.
5. Reheat the remaining oil in kadhai (wok), sauté the black cardamoms, cinnamon, bay leaf and cloves till they crackle.
6. Add blended paste and cook for 3-4 minutes.
7. Stir in the yoghurt and cook for 4-5 minutes.
8. Add the lamb pieces adn cook for another 3-4 minutes, till the oil separates.
9. Transfer to a casserole and add water (1/2 cup).
10. Sprinkle red chili powder, garam masala, cardamom powder and black pepper.
11. Cover and cook in a preheated 275F oven for 10 minutes.
12. Serve hot, garnished with chopped coriander and accompanied by Naan.

Serves 4 - 6

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